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Carrot Spice Thumbprint Cookies Recipe

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This recipe for Carrot Spice Thumbprint Cookies is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c butter, softened
1 c sugar
1/2 c brown sugar, packed
2 large eggs, room temp
2 tsp vanilla
2 c all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/8 tsp cloves
1 1/2 c carrots, shredded
2/3 c walnuts, toasted and chopped
1/2 c dried cranberries

Frosting:
1/2 c butter, softened
4 oz cream cheese, softened
2 c powdered sugar
1 tsp vanilla
additional powdered sugar
Directions:
Directions:
Preheat oven to 375º.

In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda, and cloves; gradually beat into creamed mixture. Stir in carrots, nuts and cranberries.

Drop by round tablespoonfuls, 2 inches apart onto a parchment paper - lined cookie sheet. Press an indentation in the center of each cookie with the back of a 1/2 teaspoon measuring spoon.

Bake until edges begin to turn brown, 10-12 minutes. Reshape indentations as needed. Cool on pans for 5 minutes. Remove to wire racks to cool completely .

Frosting:
Beat butter, cream cheese, powdered sugar and vanilla until blended. To serve, fill each cookie with about 1 1/2 teaspoons of frosting; sprinkle with additional powdered sugar. Refrigerate leftover filled cookies.
Number Of Servings:
Number Of Servings:
5 Dozen
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Easier to fill cookie indentations if you put frosting into a decorating bag and pipe it in.

 

 

 

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